OPTIMASI FORMULA EDIBLE COATING BERBASIS KARAGENAN DENGAN PENAMBAHAN KITOSAN DAN MINYAK SAWIT UNTUK MEMINIMALKAN SUSUT BOBOT JAMBU BIJI KRISTAL (Psidium guajava L.)
| Main Author: | MUHAMMAD ALDI SAPUTRA, 1614051044 |
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| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/64561/1/ABSTRAK.pdf http://digilib.unila.ac.id/64561/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/64561/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/64561/ |
Daftar Isi:
- Buah jambu biji kristal merupakan komoditas pertanian yang mudah rusak dan memiliki masa simpan yang relatif pendek. Salah satu cara untuk memperpanjang masa simpan buah yaitu pelapisan dengan menggunakan edible coating. Tujuan penelitian ini adalah untuk mendapatkan formula optimum kombinasi konsentrasi karagenan, kitosan dan minyak sawit terbaik sebagai edible coating yang dapat meminimalkan susut bobot dan mempertahankan mutu jambu biji kristal (Psidium guajava L.) yang disimpan pada suhu ruang selama 18 hari. Rancangan penelitian yang digunakan yaitu Central Composite Design (CCD) dari Response Surface Methodology (RSM) dengan tiga variabel bebas dan tiga taraf yaitu konsentrasi karagenan (1%, 1.5% dan 2%), konsentrasi kitosan (0.5%, 0.75% dan 1%) dan konsentrasi minyak sawit (0.2%, 0.3% dan 0.4%). Respon yang diamati meliputi warna, susut bobot, kekerasan dan kadar vitamin C. Data hasil pengukuran dianalisis dan variabel bebas dioptimasi dengan menggunakan program Design Expert 12 pada target warna maksimum, susut bobot minimum, kekerasan maksimum dan kadar vitamin C maksimum. Hasil formula optimum dengan nilai desirability tertinggi selanjutnya diverifikasi untuk mengetahui tingkat akurasi model hasil optimasi. Karakteristik jambu biji kristal setelah disimpan pada kondisi optimum kemudian dibandingkan dengan kontrol (tanpa edible coating). Hasil penelitian menunjukkan bahwa formula optimum untuk jambu biji kristal yang disimpan pada suhu ruang selama 18 hari terdapat pada konsentrasi karagenan 2%, konsentrasi kitosan 0.8% dan konsentrasi minyak sawit 0.4%. Hal ini dapat dibuktikan dengan hasil verifikasi yang menunjukkan bahwa nilai warna 0.408, susut bobot 6.567%, kekerasan 0.655 Kg/(10x10mm) dan kadar vitamin C 2.769 mg/100g; sedangkan jambu biji kristal kontrol (tanpa edible coating) yang disimpan selama 18 hari memiliki nilai warna 0.318, susut bobot 48.044%, kekerasan 0.481 Kg/(10x10mm) dan kadar vitamin C 1.840 mg/100g. Jadi, pelapisan edible coating dapat meminimalkan susut bobot serta mempertahankan mutu jambu biji kristal yang disimpan pada suhu ruang selama 18 hari. Kata Kunci: Karagenan, Kitosan, Jambu Biji Kristal, Edible Coating, Minyak Sawit ABSTRACT Crystal guava fruit (Psidium guajava L.) is agricultural commodities that is easily damaged and has a relatively short shelf life. One method to extend the fruit’s shelf life is edible coating. The objectives of this research was to get optimum combination concentration formula of carrageenan, chitosan and palm oil in edible coating of guava fruit that stored at room temperature to minimize weight loss and maintain its quality. Research design used in this research was a Central Composite Design (CCD) of the Response Surface Methodology (RSM) with 3 independent variables, namely carrageenan concentration (1%, 1.5% and 2%), chitosan concentration (0.5%, 0.75% and 1%) and palm oil concentration (0.2%, 0.3% and 0.4). After storage, the crystal guava was observed for its color index, weight loss, hardness and vitamin C content. Data collected were analyzed with Design Expert 12 application at a minimum target of weight loss, a maximums of color, hardness and vitamin C content to obtain the optimum formula. The optimum formula were verified to determine the accuracy of the optimization model results. Characteristics of crystal guava at the optimum condition were then compared to that of crystal guava control (without edible coating). Research result showed that the optimum formula of crystal guava stored at room temperature for 18 days occured at a carrageenan concentration of 2%, chitosan concentration of 0.8% and palm oil concentration of 0.4%. This can be proven by the verification result which showed that the color index of 0.408, weight loss of 6.567%, hardness of 0.655 kg/(10x10mm) and vitamin C content of 2.769 mg/100g; Meanwhile, crystal guava control stored at room temperature for 18 days has a color index of 0.318, weight loss of 48.044%, hardness of 0.481 kg/(10x10mm) and vitamin C content of 1.840mg/100g. Thus, edible coating can minimize wight loss and maintain its quality of crystal guava after stored at room temperature for 18 days. Keywords: Carrageenan, Chitosan, Crystal Guava, Edible Coating, Palm Oil